- Cook the peas in boiling salted water for 4-5 minutes, then drain them. Keep a spoonful aside and blend the rest with the garlic, oil, grated parmigiano cheese, pine-nuts, lemon zest and a little salt to form a creamy pesto.
- Cook the Tagliatelle con Archetto no. 889 al dente in salted water and, as soon as the pasta is ready, toss it in the pan with the pea pesto and a little of the pasta cooking water.
- Serve topped with the burrata cheese, a generous grinding of pepper and a few whole peas.
Tagliatelle con archettowith pea pesto and burrata fresh cheese
N. 889
15 min
10 min
4 people
Easy
INGREDIENTS
Italian Wheat Tagliatelle con archetto (from the Special Shapes line) no. 889 320 g
Fresh or frozen peas 200 g
Burrata soft cheese 1
Grated Parmigiano Reggiano cheese 30 g
Garlic clove 1
Pine nuts 30 g
Organic lemon 1
Extra virgin olive oil to taste
Pepper to taste
PREPARATION
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Recommended pasta for this recipe
U-shaped tagliatelle
N. 889 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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